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Pumpkin Spice Latte – Homemade

Having lived too far away from any Starbucks shops for a while, I am starting to crave for my favourite Starbucks pumpkin spice latte this fall. None of such lattes that I tried elsewhere so far, compares to the original Starbucks Pumpkin Spice Latte; but, luckily I found a great recipe that is even better than the Starbucks recipe (as it contains a real pumpkin instead of a pumpkin spice syrup) so, now, I can make my favourite lattes at home, and I am very happy to share it with you also.

This is my version adapted from this recipe. I usually make a big batch using 10 tablespoons of pumpkin pyre and proportional ammount of pumpkin spice, and it can be refrigerated up to a week.
Ingredients for 2 drinks:

Instructions
Heat the pumpkin and spices: In a small saucepan over medium heat, cook the pumpkin with the pumpkin pie spice and a dash of black pepper for 2 minutes or until it’s hot and smells cooked. Stir constantly.
Stir in the sugar: Add the sugar and stir until the mixture looks like a bubbly thick syrup or a paste (it depends from the quality of the pumpkin).

B

Warm the milk: Whisk in the milk and vanilla extract. Warm gently over medium heat, watching carefully to make sure it doesn’t boil over.
Blend the milk: Carefully process the milk mixture with a hand blender or in a traditional blender (hold the lid down tightly with a thick wad of towels!) until frothy and blended.
Mix the drinks: Make the espresso or coffee and divide between two mugs and add the frothed milk. Top with whipped cream and a sprinkle of pumpkin pie spice, cinnamon, or nutmeg if desired.